Fish Stock:
2 pounds fish skeletons, cut into pieces
2 tablespoons vegetable or other flavorless oil
1 small carrot, peeled and sliced
1/2 onion, sliced
1 small stalk celery, sliced
2 cups dry white wine
1 bouquet garni (parsley, thyme, peppercorns and a bay leaf tied together in cheesecloth)
1 quart water, approximately
Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
In a large saucepan, heat the oil. In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes.
Strain the stock into a clean saucepan. Bring it to a boil and reduce it over moderate heat to 1 quart.
Yield: 1 quart
Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks.
Fried Baby Spinach Leaves:
Wash some large spinach leaves, cut off the stems and dry them well. Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent. Be careful not to get splattered. Remove the leaves to paper towels to drain and salt them lightly (just like potato chips). The spinach should have a jade green color.
